In a large soup pot, heat up the oil over medium heat and when hot, add the onion and cook for approximately 3 minutes until it starts to become translucent.
Add the garlic and cook for another minute or two.
Add the chicken to the pot and stir to coat with oil.
Add 2 cups of water or enough to cover the chicken and simmer until the chicken is cooked through. This will take about 30 minutes.
Meanwhile - Get the peppers ready.While the chicken is cooking, prep the peppers and work on the garnish. Under running water, tear the dried peppers in half and rinse out the seeds. You may need a knife to help open them up.
Put the peppers into a small saucepan, add some water and let them simmer for 20 minutes.
After simmering, drain the peppers, puree in a blender or food processor and reserve.
Finishing the Posole
When the chicken is done cooking, remove it from the pot and onto a cutting board. It’s hot, so be careful. After it cools down a bit, remove any bones and/or skin from the chicken. Shred the chicken with your hands or with a fork and put it back into the soup pot along with the hominy and chicken stock.
Add the reserved pureed peppers, oregano and simmer for 8 minutes until all the flavors had a chance to combine.
Taste and adjust seasoning with salt and pepper.
Serve the posole in deep soup bowls and garnish with the radishes, limes lettuce and cilantro leaves.
Just like the pork posole, this dish is delicious but I think it’s even better the next day.